Couscous With Lamb And Squash

1. 1

   Preheat oven to 400u00b0F. Line a baking tray with parchment paper. Place squash on prepared tray and lightly coat with oil. Bake for 25 mins, or until golden brown and tender.

2. 2

   Meanwhile, heat a grill pan over high heat. Sprinkle lamb with 1 tsp seasoning and coat with oil. Cook for 2 mins per side for medium, or until cooked to your liking. Set aside, covered with foil, to rest for 5 mins. Cut into 1/3 inch slices.

3. 3

   Cook green beans in boiling salted water for 3 mins, or until just tender. Transfer to an ice bath until cool then drain.

4. 4

   Combine couscous with 2 cups boiling water. Cover with plastic wrap and let stand for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add squash, green beans, lamb, onion and cranberries. Whisk together orange juice and remaining Moroccan seasoning then pour over couscous and toss to combine. Distribute between serving bowls and top with yogurt. Serve with orange wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.